Recipe Background
No matter how you look at it, these power-packed nuggets are loaded with great taste! Big Craisin Cookie is an old-fashioned reminder of those wonderfully anticipated cookies that Grandma used to make! Filled with rolled oats, sweet Craisins ® , and dark chocolate chips, these moist, thick cookies have a little something for everyone! So, make yourself a Big Craisin Cookie and enjoy all the sweetness!
No matter how you look at it, these power-packed nuggets are loaded with great taste! Big Craisin Cookie is an old-fashioned reminder of those wonderfully anticipated cookies that Grandma used to make! Filled with rolled oats, sweet Craisins ® , and dark chocolate chips, these moist, thick cookies have a little something for everyone! So, make yourself a Big Craisin Cookie and enjoy all the sweetness!
Ingredients
- 2 sticks unsalted butter room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 2 cups old-fashioned rolled oats
- 1 cup Craisins
- 1 cup dark chocolate chips
Directions
- Preheat the oven to 400 degrees F.
- Line one or two 18x26-inch baking sheets with parchment paper or silicone baking mats.
- In a large bowl, add the butter, the brown sugar, and the granulated sugar and using an electric hand mixer on medium-high speed, beat to combine.
- Add the eggs to the butter mixture and beat until well-combined.
- Add the vanilla extract to the butter mixture and beat to combine.
- Sift the flour, the baking soda, the cinnamon, the salt, and the cornstarch into the batter mixture and mix until just combined. Be careful not to overmix.
- Add the oats, the Craisins, and the chocolate chips to the batter mixture and stir until just combined.
- Chill the dough in the refrigerator for 30 minutes-1 hour.
- With a cookie scoop, ice cream scoop, or measuring cup, portion the dough into 1/2-cup-sized balls.
- By hand, roll the dough into a loose ball, then tear the ball in half and press the 2 halves together with the torn sides facing out.
- Place 4-6 of the dough clusters on the prepared baking sheets, cut-sides out. They will spread significantly.
- Bake the cookies until the tops are golden-brown, about 11-13 minutes.
- Allow the cookies to rest on the baking sheets for 5 minutes
- Transfer the cookies to a wire rack to cool for 15 minutes.
- Serve.
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